This made an excellent crust. Not quite a real store pizza, but chewy inside and crispy on the outside. It was a great substitute since I have been jonesing for a real pizza crust, and not an egg one. Keep in mind the sugar is used by the yeast and won't contribute any additional carbs. I am not sure of the carb count, but it is lower than the real thing and great for a Friday night when you have passed the induction phase. This recipe yeilds 2, 12inch pizza crusts or one giant pizza crust.

INGREDIENTS

* 4 1/2 teaspoons active dry yeast
* 2 teaspoons brown sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 teaspoon salt
* 2 tablespoons olive oil
* 3 cups of Carb Quik + a littleextra
* 1/2 cup parmesan cheese
* italian seasoning to taste


DIRECTIONS

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 3 cups of the Carbquik and 1/2 cup of parmesan cheese.
3. Turn dough out onto a clean, well floured surface, and knead in more Carbquik until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Brown sugar?

Yeast needs something to feed on. People can live without carbs; yeast cannot.

The yeast eats all the sugar, so there isn't really any in the recipe. It won't negatively affect the carb count.